Vegetarian White Chicken Enchiladas

							Vegetarian White Chicken Enchiladas -Adapted From Pioneer Woman

Ingredients: 14 corn tortillas 15 fresh green chilis 12 oz.(350g) “Quorn” brand vegetarian “chicken” pieces, chopped ¾ cup chopped black olives 2 cups vegetable broth 1 T. oil 1 large onion, diced 1 jalapeno, deseeded and diced ½ tsp paprika ½ cup heavy cream 2 T. butter 2 T. flour 1 cup sour cream 3 cups grated white cheese (Monterey jack or Gouda) salt and pepper, to taste paprika, to taste Cilantro, for garnish (optional) Salsa (optional) Directions: Roast the green chilis until blackened. I use a metal grate over an open flame on my stovetop. While warm, place them in a ziplock or closed paper bag for 15 minutes to steam. Remove skins, slice open and scrape out seeds and membranes. Dice the roasted green chilis and set aside.

Heat 1 T. oil in a large skillet over medium heat and sauté the onion and jalapeno for a couple of minutes. Stir in the chopped “chicken”, olives, and ½ tsp paprika. Add ½ cup vegetable broth, stir, and then add the cream. Stir and allow the mixture to get hot and bubbly. Turn off heat and set aside. In a separate skillet, melt the butter. Sprinkle in the flour and whisk for 1 minute over medium heat. Pour in 1½ cups vegetable broth and whisk for 2 minutes. Stir in the roasted green chilis and sour cream. Add 1½ cups of the grated cheese and stir to melt. Season with salt, pepper and paprika to taste.

Preheat oven to 350°F (180°C). Fold paper towels around the stack of tortillas and microwave until warm and flexible, about 30 seconds to 1 minute. Grease two small/med baking dishes with oil. Spoon a good amount of the chicken filling and a sprinkling of cheese in a tortilla. Roll up and place seam side down in the dish. Repeat with the remaining tortillas, making sure the enchiladas fit snuggly together in the dish. Spoon the creamy green chili sauce over the enchiladas and bake 30 minutes until golden brown. If desired, garnish with chopped cilantro and serve with salsa.

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